Article
Food Science & Technology
Susane Trevisan, Ali Salimi Khorshidi, Martin G. Scanlon
Summary: This review examines the impact of nitrogen fertilization on wheat protein content and the gliadins/glutenins ratio, and how it affects the rheological properties of wheat dough during processing.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Polymer Science
Liping Yang, Houfang Zhang, Biao Huang, Shimian Hao, Songnan Li, Peiyan Li, Haibing Yu
Summary: Potato flour is rich in health-promoting compounds and can improve the nutritional benefits of food products when mixed with wheat flour. However, the addition of potato flour may affect the processing characteristics and quality properties of the products.
Article
Food Science & Technology
Guy Della Valle, Maude Dufour, Florence Hugon, Hubert Chiron, Luc Saulnier, Kamal Kansou
Summary: This paper reviews common methods for assessing the rheological properties of dough and discusses the relationship between these properties and dough behavior during mixing. The paper also suggests a tentative interpretation of these relationships based on changes in dough structure. Additionally, simple models consistent with the physical understanding of dough behavior are presented as tools for interpreting experimental data and predicting product properties.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Jia Guo, Xiaoxiao Qi, Yuanxiao Liu, Erqi Guan, Jiping Wen, Ke Bian
Summary: Air classification can separate sprouted wheat flour into three types and improve the gluten quality. The study analyzed the changes in gluten composition, structure, rheological properties, and fermentation characteristics during the air classification process. The results showed that fine wheat flour had the highest content of high-molecular-weight subunits and better rheological properties and fermentation characteristics.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Multidisciplinary
Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Antonio Delgado
Summary: The research analyzed the effects of NTP treatment on wheat flour and dough properties, finding that NTP could significantly enhance the visco-elastic properties of dough, with sensitivity to treatment time and dependence on environmental air temperature.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Feng Jia, Hang Wang, Longyuan Zhao, Zhihang Qiao, Yongqing Wang, Rumeng Wang, Jingting Ma, Li Zhang, Ying Liang, Jinshui Wang
Summary: The study found that sweet potato flour has an effect on dough when substituted for wheat flour. After mixing sweet potato flour and wheat flour, the pasting characteristics decrease, the dough becomes harder and less elastic. Sweet potato flour changes the pore structure of the gluten network and causes starch accumulation. It accelerates gluten aggregation, weakens the strength of the gluten network, and is possibly related to the increase in disulfide bonds formed with the gluten.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Xinyang Sun, Simiao Wu, Wen Li, Filiz Koksel, Yifei Du, Lei Sun, Yong Fang, Qiuhui Hu, Fei Pei
Summary: Cooperative fermentation by yeast and lactic acid bacteria (CFYL) can improve the rheology of whole wheat flour dough (WWFD) and enhance the quality of bread. CFYL-induced production of exopolysaccharides (EPSs), enzymes, and organic acids modifies the structure of the dough, strengthens the gluten network, and enhances the interactions between proteins and starch. Additionally, CFYL increases the content of water-extractable arabinoxylans and soluble wheat proteins while decreasing the size of starch granules, leading to improved gas cell retention and stabilization in WWFD during breadmaking.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Alexandra Rincon-Aguirre, Juan de Dios Figueroa-Cardenas, Benjamin Ramirez-Wong, Maria Itria Ibba, Eliel Martinez Cruz
Summary: This study evaluated the effect of new nixtamalization approaches in durum wheat, finding that nixtamalized durum wheat dough treated with calcium chloride or calcium carbonate exhibited appropriate elasticity for breadmaking. Nixtamalization also affected protein structure and bread quality to some extent.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Xiaolong Wang, Pai Peng, Rudi Appels, Linpei Tian, Xiaoyang Zou
Summary: The differences in Mixolab measurements of dough processing were examined based on flour from wheat lines carrying high molecular weight glutenin subunits 5 + 10 or 2 + 12. Subunits 5 + 10 formed a stable gluten network rich in polymeric proteins, while 2 + 12 flour generated fragile protein aggregates. These differences were attributed to the presence of different bonds and structures within the dough, leading to distinct thermal stability and gelation properties.
Article
Food Science & Technology
Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codina
Summary: The study demonstrated that incorporation of germinated bean flour into wheat flour can improve various aspects of dough and bread, including consistency, pore structure, elasticity, and starch area, as well as affect the color of the bread. Sensory and physical properties were well received when the addition level reached 15%.
Article
Food Science & Technology
Ranran Li, Chenyang Wang, Yan Wang, Xuan Xie, Wenjie Sui, Rui Liu, Tao Wu, Min Zhang
Summary: The study examined the modification of wheat bran using extrusion and its impact on the structure and rheological properties of wheat flour dough. The extruded bran exhibited improved solubility of dietary fiber and structural porosity, resulting in increased hydration and swelling ability. Incorporating extruded bran into the dough caused water redistribution, leading to the aggregation of bound water to the gluten matrix with reduced mobility. The interaction between bran and gluten, influenced by water sequestering, caused partial dehydration of gluten and the conversion of beta-turn into beta-sheet, which indicated the formation of a more polymerized and stable gluten network. The addition of extruded bran to dough enhanced its stability at lower gluten content, as confirmed by farinographic data, and improved dough elasticity at all gluten contents, as suggested by viscoelastic data. This study provides valuable insights into the modification effect and mechanism of extrusion on cereal brans, and offers guidance for its application as an effective modification technology in the commercial production of cereal bran and its flour products.
Review
Chemistry, Applied
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Summary: The interactions between dietary fiber and gluten in wheat flour dough are complex and involve alterations in protein structures and bonding patterns. Soluble fibers interact with gluten noncovalently via hydrogen bonding and hydrophobic interactions, while the role of electrostatic interactions in anionic soluble fibers remains unclear. Understanding these interactions can help control the structure and properties of gluten proteins, leading to the design of functional foods with minimized variability.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Multidisciplinary
Ionica Cotovanu, Costel Mironeasa, Silvia Mironeasa
Summary: This research assessed the potential of different-sized buckwheat flour fractions in wheat bread dough and determined the optimal amounts for each fraction. The results showed that the addition of buckwheat flour had significant effects on dough and bread characteristics. The study also generated predictive models to determine the optimal amounts based on particle size.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Madalina Ungureanu-Iuga, Denisa Atudorei, Georgiana Gabriela Codina, Silvia Mironeasa
Summary: The study found that increased levels of SGF and LGF led to changes in rheological properties, including higher visco-elastic moduli and maximum gelatinization temperatures, and lower falling number, water absorption, dough extensibility, and baking strength.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Anastasija Selakovic, Ivana Nikolic, Ljubica Dokic, Dragana Soronja-Simovic, Olivera Simurina, Jana Zahorec, Zita Seres
Summary: The study investigated the impact of vital gluten addition on the rheological performance of dough and the quality of puff pastry, highlighting the prominent influence of the laminating process. Dough samples with 1g/100g vital gluten showed improved extensibility and stress adaptability, resulting in the best quality of puff pastry with increased volume and decreased firmness compared to other samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Marta Acin-Albiac, Pasquale Filannino, Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno
Summary: A novel phenomic approach was proposed to track the response of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides to environmental pressure induced by brewers' spent grain-derived saccharides. The study revealed that the bacteria shifted their phenotypes in a species- and strains-dependent way under the environmental pressure exerted by water-soluble BSG-based medium, with metabolic drift being growth phase-dependent. The research also highlighted the preference of different strains for specific sugar metabolisms, suggesting potential applications in transforming BSG into food ingredients.
MICROBIAL BIOTECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Michela Verni, Anna Vekka, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda
Summary: This study investigated the effectiveness of using bread as a substrate for gamma-aminobutyric acid (GABA) biosynthesis and proposed a valorization strategy for surplus bread within the food chain. The results showed that fermentation of surplus bread by lactic acid bacteria (LAB) produced high concentrations of GABA in the slurry, which could be used as an ingredient in bread making and improved its nutritional properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Environmental Sciences
Nour El Houda Chaher, Abdallah Nassour, Moktar Hamdi, Michael Nelles
Summary: The study aimed to develop a technical concept for treating food waste, using digestate for composting to address Tunisia's environmental and energy challenges. Results showed that using digestate significantly improved the performance of the composting process.
WASTE AND BIOMASS VALORIZATION
(2022)
Article
Food Science & Technology
Claudio Cacace, Carlo Giuseppe Rizzello, Gennaro Brunetti, Michela Verni, Claudio Cocozza
Summary: In an era where land degradation, climate change, and population growth are major concerns, it is crucial to ensure high-yield production with limited resources. This study explores the potential of bread, a significant portion of global food waste, as an organic soil amendment. The results show that using bread as a soil amendment can increase organic carbon and total nitrogen content, and promote plant growth.
Article
Food Science & Technology
Giuseppe Perri, Marcello Greco Miani, Gianfranco Amendolagine, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: A fermentation protocol using selected lactic acid bacteria was used to process defatted wheat germ, resulting in increased concentration of free amino acids and decreased levels of phytic acid and raffinose. The fortified bread made with the fermented defatted wheat germ can be labeled as a source of fiber and protein, with higher concentration of free amino acids and lower glycemic index compared to control bread. Sensory analysis showed the fermented defatted wheat conferred an acidic odor and taste to the bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Ali Zein Alabiden Tlais, Wilson Jose Fernandes Lemos, Pasquale Filannino, Stefano Campanaro, Marco Gobbetti, Raffaella Di Cagno
Summary: This study provides a new perspective on the bacterial community succession and metabolic functions during sauerkraut fermentation. The species Secundilactobacillus malefermentans was identified as a core member of the microbiome, particularly during the final weeks of fermentation. The composition of phenolic compounds changed throughout the fermentation process and was correlated with changes in the microbiome.
MICROBIOLOGY SPECTRUM
(2022)
Article
Microbiology
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: This study designed a carob-based yogurt-like product fermented with six lactic acid bacteria strains. The performances of the strains during fermentation and shelf life were assessed through microbial and biochemical characterization. Fermentation inhibited spoilage microorganisms and improved the sensory acceptability, while the control group showed an increase in yeasts. The combination of carob flour and fermentation with selected lactic acid bacteria strains is a sustainable and effective option to obtain safe and nutritious yogurt-like products.
Review
Food Science & Technology
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Microalgae are unicellular microorganisms that live in aquatic environments. They have various nutritional and functional properties, including antioxidant, immunomodulatory, and anticancer effects. Although microalgae have high protein content, their use as food is often hindered by unpleasant color and flavor. Different strategies, such as extraction and fermentation, have been proposed to overcome these challenges, but more research is needed to find cost-effective pre-treatments that can utilize the whole biomass and enhance the overall nutritional value.
Article
Food Science & Technology
Andrea Torreggiani, Marzia Beccaccioli, Michela Verni, Valentina Cecchetti, Andrea Minisci, Massimo Reverberi, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The extract obtained from Trametes versicolor has shown strong antifungal activity, which can extend the shelf-life of baked goods. Sour bread made with the Trametes extract and sourdough has a longer mold-free shelf-life and less impact on the leavening performance, texture, and sensory features of bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello
Summary: The study improved the nutritional characteristics of the local barley cultivar Nure through sprouting and fermentation, and explored its potential as an ingredient in bread making. Sprouting led to a reduction in starch and dietary fibers, but an increase in phenolic compounds and protein bio-accessibility. Fermentation further enhanced the nutritional features of sprouted barley, by increasing the concentration of free amino acids and gamma-aminobutyric acid, and decreasing the phytic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Alice Costantini, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, Andrea Polo
Summary: This study found that the use of sourdough and fermentation time during the production of Pinsa Romana has a significant impact on its nutritional content. The Pinsa Romana made with sourdough and fermented for 48 hours at 16°C had the lowest predicted glycemic index, highest content of total peptides, total and individual free amino acids, and gamma-amino butyric acid (GABA). In addition, the inclusion of sourdough enhanced the bioavailability of protein-related end-products, including essential amino acids.
Article
Biochemistry & Molecular Biology
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: Grape pomace, the major by-product of the wine industry, is rich in fibers and polyphenols but currently discarded or used for feed. This study explored the functional potential of grape pomace through fermentation with lactic acid bacteria (LAB). Optimal fermentation conditions were achieved by adjusting the percentage of pomace, pH, and supplementation with nitrogen and carbon sources, leading to the selection of the best performing LAB strain (Lactiplantibacillus plantarum T0A10). The resulting grape pomace sourdough exhibited high antioxidant and anti-inflammatory properties, making it a promising functional ingredient for bread making.
Editorial Material
Biotechnology & Applied Microbiology
Michela Verni, Carlo Giuseppe Rizzello
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Plant-based milk alternatives have gained popularity due to their sustainable production and ability to meet the nutritional needs of consumers with cow milk allergies and lactose intolerance. This study used hemp flour and rice flour to create a lactose- and gluten-free yogurt-like product with suitable nutritional, functional, and sensory features. Fermentation with selected lactic acid bacteria improved the product's antioxidant properties, soluble fiber content, and sensory perception.
